Griddled nectarines & quinoa salad

A lovely refreshing and light salad can also be served as a lunch. Nectarines are in season and from May till September they’re the best. White-fleshed nectarines have a sweeter flavour than yellow ones. Choose those you like best. To make that salad even richer I added cooked quinoa as a protein base and nuts and seeds for healthy fats.

INGREDIENTS :

3 ripe nectarines, stoned and cut in wide stripes

1/2 cup quinoa

100g mixed leafy greens

2 tbsp walnuts

1 tbsp sunflower seeds

1 tbsp pumkin seeds

For the dressing :

1 tsp Dijon mustard

2 tbsp maple syrup

1/2 lemon, juiced

1 tbsp olive oil

PREPARATION :

Heat the griddle pan (or use a normal one) over a high heat. Griddle nectarines for 2-3 minutes on each side.

Cooked quinoa according to the package instructions.

For the dressing place all ingredients in a small bowl and stir well. Add some salt and pepper if you like.